Eating with the eyes.
Components of a great food styling:
- The support: professionals use most often plain white plates to express their creativity.
- The focal point
- Colors
- Flavors
- Textures
- Decoration
- The garnish
Food Presentation: The focal point
The focal point is the thing that will mainly attract the eye. It may be the highest element of the composition. It will be located preferably at the end of the dish so as not to hide the lower items.
It can also be the most voluminous. For a main dish, this place is often occupied by the piece of meat or fish.
In all cases, the focal point must be accessible without having to break all the staging.
Food Presentation: The colors
The color is very important because it creates the envy. Green brings coolness and calms down. Red stands for passion and excitement. Black is a sign of elegance. Blue is a natural appetite suppressant and makes food unappetizing.
Vegetables are so important with their contrasts of colors and shapes. Care must be taken to use their geometry and color wisely, in a way that presents them without hiding others.
Food Presentation: The flavors
The flavors can come together because they are close, because they complement each other, or because they confront.
Food Presentation: The textures
Texture is a critical component of good food presentation, just as is the pleasure of eating.
By contrasting firm and soft, silky and rigid textures, the whole dish takes a higher dimension and adds a visual interest.
These contrasts are made by different preparation methods. A crunchy texture builds happily on a creamy and smooth cushion while a creamy ganache resting on a foundation of nougatine doubles the pleasure of tasting.
Food Presentation: The decoration
The decoration must be edible and remember the flavors contained in the preparation. It can be herbs, spices or ingredients used in another form.
The usual sprig of parsley, leaf lettuce, cherry tomatoes or lemon slice should not be exclusive in decoration!
Food Presentation: The garnish
The garnish increases the texture and flavor of a dish. It must be thought about with the two rules of culinary art.
Finally, with all these considerations taken into account, the plate must have a balanced and clear appearance. At that time, the eyes “eat” the plate and silence reigns around the table.
You have reached your first goal! After the food styling, the next step will be the tasting
Plate presentation techniques
Presentation is key in high-quality food plating and can be achieved through several culinary techniques. These include the use of:
- Texture / Contrast: The texture of food can also be used to add interest to a plate. For example, a chef might use crunchy elements to contrast with soft and creamy elements, to add contrast to a dish.
- Height: Building height on a plate is a simple and effective way to add interest. This can be achieved by using stacking or overlapping techniques to create layers of food, thereby raising an interesting food sculpture.
- Symmetry: Symmetrical plating gives an impression of serenity and balance, while asymmetrical plating aims to create a surprising effect.
- Position on the plate: Centering the components on the plate will accentuate the impression of volume while playing with contrasts and textures lends itself to stacking the components.
- Color: Using different hues in food plating can make a dish more visually appealing and help to create a harmonious and balanced plate. A chef might choose to use contrasting colors in food to make certain ingredients stand out, or to use complementary colors that work well together.
While there may be a few components to experiment with, remember that the plating must serve the product – and not the other way around. It’s often best to favor a simple and elegant presentation that is easily understandable for guests.
Food arrangement techniques
A well-arranged dish can make all the difference between a good and a great presentation. The arrangement should be aesthetically pleasing and highlight the key ingredients. Some popular food arrangement techniques include overlapping, stacking, fanning, and scattering. It’s important to consider the size, shape, and texture of the ingredients, as well as the overall balance of the finished plate.
Sauce plating techniques
Sauce plating is a key aspect of food presentation that can greatly impact the overall look and taste of a dish. Sauces can be used to add flavor, moisture, and visual interest to a plate. Techniques such as drizzling, swiping, and dotting can add the sauce in a visually appealing way. It’s important to consider the consistency and color of the sauce when plating, as well as how it will complement the other elements on the plate.
Garnishing techniques
The right garnish can add flavor, texture, and visual interest to a plate. Some popular garnishing techniques include herbs, citrus zests, crumbles, and edible flowers. When garnishing, it’s important to consider the flavors and colors that complement the dish, and how the garnish will contribute to the overall look and taste of the plate.
These techniques can help any chef create beautiful and delicious dishes that will wow diners. With practice, the art of food presentation can become second nature and help to create stunning displays that take dining experiences to the next level.